Sunday, November 26, 2017

Shuk - Friday

Good day at the shuk - Friday 15:30 ish
2 nis per kg courgettes, beets
3 nis per kg carrots, potatoes.
4 nis per kg apples, bananas, kiwis, pears
boxes 2 for 15 nis - persimmons, cherry tomatoes (all colours)
Kale 4 bunches for 20 nis
Celery 3 bunches for 10 nis
All to feed a beast of a juicer

Friday, November 24, 2017

Gluten free Bread

Noreen's Recipe (Recipe No. 1)

Noreen's Recipe (recommend)

Flour mix:

3 cups if Sorghum flour (I've used  oat flour (blended oats) instead of Sorghum - worked fine)
3 cups White Rice flour
3 cups Topica flour
3 cups glutinous rice flour (original recipe with sweet rice)
3 Tbps of Xanthan gum

I always have a big bag prepared all ready to go.

Bread Recipe
1  1/4 cup warm milk/ soy milk
1/4  cup ( 4 Tbps)  cup sugar
25 gr (1 cube)  2 1/4 yeast - (best use very fresh vacuum or fresh yeast - test still active)
50 gr (1/4) melted butter
2  Eggs
1 tsp Vinegar
2  1/2 cup of GF flour
1  1/2 tsp Xanthan Gum
1/2 cup Flax
1 tsp Salt
Walnuts optional

Pre-heat oven 250c

Dry Flour Mix:
Add freshly ground Flax, Xanthan gum , GF flour, Salt

Yeast Mix:
Microwave milk, butter until melted.  Stir.
Add Sugar. Dissolve.
Add Yeast.  Stir well. Leave to ferment. (see note below)

Add  liquid to Flour mix.
Mix slightly.
Add Eggs, mix.
Add Vinegar,
Add walnuts or whatever additions: ie. dried Tomatoes, Olives etc.,  at this stage.
Incorporate into the dough.

Knead with bread hooks for a good 8 mins.  (unlike gluten regular bread, GF is sticky too knead)

The oven should be preheated to 250c.
Place bread on the middle shelf.
Continue baking at same temperature.   Check after 10 mins if the top has brown enough.
Cover with aluminium foil to protect and continue baking till done.  (Done = tap on bread all sides for hollow sound)

Optional: Place tray with water underneath ( they say for a crisper hard crust).

*Note use a big enough bowl to allow yeast to grow and not overspill.
Watch carefully for it to ferment.  It could foam very fast.
(Trick: Bain Maire it in boiling water from the kettle to accelerate the fermenting)
Once proof the yeast is working quickly

To speed up the rising I rest the bread tin in a tray of boiling water.
This really hastens the rising time.

Noreen's 1st time

Dust with flour once bread is cooled
Best to cut when chilled as much as you can resist.

Bread No.1 ( Noreen's Recipe)
It rose really nicely

Baked too.
But as it cooled it flattened a bit.

Crumb is spongy and nice. A tad wet for me, hubby loved it.
Finally bread!!
The flax was pretty and gave a nice look and taste.

Recipe No. 2 (good)

Bread Flour Mix
Millet flour  – 2 cups
Sorghum flour –  1 cup
Cornstarch – 1 cup
Potato starch (not potato flour) – 1 cup
Tapioca starch (als0 called tapioca flour) –  1 cup
Total = 6 cup

1 cup plus 3 tablespoons skim or 1 or 2% milk (or milk substitute) (110ยบ F)
1/4 cup Canola oil
large eggs (room temperature
2 2/3 cups Bread Flour Mix
1/2 cup Flax seeds
3 tablespoons sugar
2 1/4 teaspoons xanthan gum
1 1/2 teaspoons unflavored gelatin
3/4 teaspoon salt
Cube of FRESH yeast 25gr or 50gr?
3/4 cup chopped walnuts - (optional) I recommend love walnuts lots of Omega 3

Basically, add all dry ingredients
Warm milk with sugar in microwave
Add FRESH yeast and ferment.
Whisk eggs
Add wet ingredients to dry and mix, knead for full 10 mins.
Add walnuts at the end.

TIP: To speed up the rising I rest the bread tin in a tray of boiling water.
This really hastens the rising time.

The crumb is actually very nice and "bready"  Slightly moist on the bottom as in the pic.  but I didn't notice it when eating and certainly didn't affect the taste.

Made Noreen's (No.1)  2nd time around with walnuts

TIP: To speed up the rising I rest the bread tin in a tray of boiling water.
This really hastens the rising time.

Between recipe 1 and 2 little difference. Both very good bread
Left no.1 (Noreen's)     Right no. 2
The left is much browner because I'd added one cup of grounded flax seeds.

Bread no.3
This recipe used psyllium no xanthum gum

The dough felt good and firm, much like a regular gluten bread which made me think maybe this is not correct?

Didn't rise at all.
But baked anyways, one last try before trashing it.

Ugh.  Happens.
This recipe used psyllium.

Noreen's (Recipe No.1)

My Gluten mix (Recipe No.2)

The dough should be wetter and softer than regular dough bread.  So don't be afraid adding all that liquid.
You cannot knead GF bread in the traditional sense.  It's too sticky.  I use an electric hand mixer with bread hooks for about 8 mins.

Most times I put a tray of water on the bottom shelf of the oven, supposed to give a crunchier crust.

GF bread I'm told should only be cut into when cold. Never when still hot.

Didn't find much difference between 1 and 2.  They are both very tasty and bread-like

Recipe No. 4

The weirdest recipe I admit but it worked!
Note the price just 6 nis! for gluten-free bread?
I was challenged as I was disgusted by the 28 nis price tag for sorghum.

Recipe on the back of the bag:

1kg GF Flour
50g Fresh Yeast
4 Eggs
60gr Butter (melted)
3 tbsp Date Syrup  (weirdish in a nice way..)
3 tbsps Tahina - (weird but OK)
600 ml lukewarm water
1/2 tsp salt
1 tbp of sugar (my addition to the yeast

Warm sugar, water, date syrup, butter, in the microwave.
Add fresh yeast.
Leave to ferment.
Add tahini

Flour mix:
Combine GF flour, salt.
Add proofed yeast mix. Knead with hooks for 8 mins.

In the last minute add walnuts or seeds etc.,

Place in lined tin and leave to prove.  This bread did not prove very high, but when it went in the oven it skyrocketed! Sorry for the blurry photo, clearly my hand was shaky from the monster coming  out of the oven.

Looks and feel like very "real normal" bread.
Couldn't wait to cut and taste it, but had to wait till cool'ish"  Gluten-free bread are notorious in collapsing when cut still hot.

Nice crumb, but tasted like supermarket bread.  That is no taste.
I wanted to stay true to the recipe the first time making it. Honestly, I didn't think this recipe and flour at 6 nis a pack would deliver!  But wow what a height it grew.

Flavour needs working on.  Next time will add flax seeds and walnuts etc to pack some bite.

Great tip: Always keep frozen GF breadcrumbs in the freezer.

Easy dessert just became a no-brainer.
Grab whatever fruit that's going soft in the fridge.
Cut, toss in cornflour.
Whip out frozen breadcrumbs, add cornflakes, desiccated coconut, walnuts, treacle, butter, (optional sugar)
Gluten-free topping done!

Recipe for GF fruit crumble - Click Here

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